Menoufia Journal of Food and Dairy Sciences (MJFDS) - Keyword Index
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Keyword Index
A
B
C
D
E
F
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A
Accelerated cheese ripening; Volume 1, Issue 3, 2016, Page 45-52
Alkaline water retention capacity and sensory properties; Volume 2, Issue 3, 2017, Page 65-75
Alkaline water retention capacity and sensory properties; Volume 2, Issue 4, 2017, Page 65-75
Alkaline water retention capacity and sensory properties; Volume 2, Issue 4, 2017, Page 117-118
Amino acids; Volume 2, Issue 2, 2017, Page 61-62
Antimicrobial; Volume 5, Issue 4, 2020, Page 53-63
Antimicrobial; Volume 5, Issue 6, 2020, Page 91-92
Antimicrobials; Volume 5, Issue 6, 2020, Page 79-90
Anti nutrition factors; Volume 8, Issue 10, 2023, Page 83-95
Antioxidant activity; Volume 5, Issue 3, 2020, Page 17-33
Antioxidant activity; Volume 4, Issue 1, 2019, Page 39-40
Antioxidant activity; Volume 4, Issue 2, 2019, Page 57-71
Antioxidant activity; Volume 3, Issue 5, 2018, Page 89-100
Antioxidant Compounds; Volume 8, Issue 2, 2023, Page 15-29
Antioxidant Enzymes- Nicotine- Prickly Pear- Celery- Cabbage- Cape Gooseberry; Volume 8, Issue 10, 2023, Page 97-117
Arabic coffee; Volume 40, Issue 3, 2015, Page 679-714
B
Baked sweet potato; Volume 4, Issue 2, 2019, Page 73-88
Basil leaves; Volume 4, Issue 5, 2019, Page 195-196
Basil leaves; Volume 4, Issue 5, 2019, Page 153-169
Beef burger; Volume 5, Issue 3, 2020, Page 17-33
Beef burger; Volume 8, Issue 12, 2023, Page 121-136
Betifore; Volume 8, Issue 4, 2023, Page 32-43
Betifore; Volume 8, Issue 5, 2023, Page 44-45
Bifidobacteria; Volume 3, Issue 3, 2018, Page 39-49
Bifidobacteria; Volume 3, Issue 3, 2018, Page 75-76
Bifidobacteria; Volume 8, Issue 3, 2023, Page 30-31
Bio Cemical Analysis- Hawthorn; Volume 8, Issue 12, 2023, Page 137-145
Black mulberry juice; Volume 40, Issue 1, 2015, Page 41-56
BSP: baked sweet potato; Volume 4, Issue 5, 2019, Page 191-192
C
Carob- Doum- Sunflower Seeds; Volume 8, Issue 10, 2023, Page 97-117
Carrot; Volume 40, Issue 3, 2015, Page 667-678
Chemical and Physical properties; Volume 5, Issue 3, 2020, Page 17-33
Chemical Component; Volume 5, Issue 4, 2020, Page 53-63
Chemical Component; Volume 5, Issue 6, 2020, Page 91-92
Chemical composition; Volume 2, Issue 4, 2017, Page 113-114
Chicken burger; Volume 4, Issue 4, 2019, Page 125-139
Chicken burger; Volume 4, Issue 5, 2019, Page 193-194
Chicken meat; Volume 4, Issue 4, 2019, Page 125-139
Chicken meat; Volume 4, Issue 5, 2019, Page 193-194
Chickpea 10%; Volume 40, Issue 3, 2015, Page 679-695
Chickpea seeds; Volume 2, Issue 4, 2017, Page 113-114
Chicory; Volume 40, Issue 3, 2015, Page 667-678
Cholesterol; Volume 3, Issue 2, 2018, Page 15-26
Cholesterol fraction; Volume 40, Issue 3, 2015, Page 667-678
Concentrated yoghurt; Volume 8, Issue 2, 2023, Page 15-29
Concentrated yoghurt; Volume 8, Issue 3, 2023, Page 30-31
Cooking quality; Volume 5, Issue 4, 2020, Page 35-51
Cooking quality; Volume 3, Issue 2, 2018, Page 27-36
Corngrits; Volume 2, Issue 1, 2017, Page 53-54
Corngrits; Volume 1, Issue 3, 2016, Page 53-54
Cow Milk; Volume 5, Issue 5, 2020, Page 65-77
Crataegus species - Heart disorder; Volume 8, Issue 12, 2023, Page 137-145
Critical limit; Volume 4, Issue 5, 2019, Page 171-188
Crust and crumb color; Volume 2, Issue 3, 2017, Page 65-75
Crust and crumb color; Volume 2, Issue 4, 2017, Page 65-75
Crust and crumb color; Volume 2, Issue 4, 2017, Page 117-118
Cupcake; Volume 4, Issue 2, 2019, Page 73-88
Cupcakes; Volume 6, Issue 3, 2021, Page 21-31
Cupcakes; Volume 6, Issue 3, 2021, Page 33-34
Cupcakes; Volume 7, Issue 1, 2022, Page 1-2
D
Domiati; Volume 8, Issue 7, 2023, Page 61-72
Domiati cheese; Volume 3, Issue 3, 2018, Page 39-49
Domiati cheese; Volume 3, Issue 3, 2018, Page 75-76
DPPH; Volume 3, Issue 3, 2018, Page 63-73
E
Encapsulation; Volume 2, Issue 1, 2017, Page 1-13
EPS; Volume 2, Issue 4, 2017, Page 77-94
Equivalent Weight; Volume 6, Issue 4, 2021, Page 35-50
Equivalent Weight; Volume 6, Issue 4, 2021, Page 51-52
Extrudates; Volume 8, Issue 6, 2023, Page 45-60
Extrudates; Volume 8, Issue 8, 2023, Page 73-74
Extruded corn products; Volume 2, Issue 1, 2017, Page 53-54
Extruded corn products; Volume 1, Issue 3, 2016, Page 53-54
Extrusion process; Volume 2, Issue 4, 2017, Page 113-114
F
Flaxseed; Volume 4, Issue 3, 2019, Page 103-123
Food industry; Volume 4, Issue 1, 2019, Page 37-38
Formula; Volume 8, Issue 9, 2023, Page 75-82
Frozen yoghurt; Volume 2, Issue 2, 2017, Page 23-35
Frozen yoghurt; Volume 2, Issue 2, 2017, Page 63-64
Functional foods; Volume 8, Issue 2, 2023, Page 15-29
Functional foods; Volume 8, Issue 3, 2023, Page 30-31
Functional ingrediant; Volume 4, Issue 2, 2019, Page 89-99
Functional properties; Volume 8, Issue 10, 2023, Page 83-95
G
Garlic; Volume 5, Issue 4, 2020, Page 53-63
Garlic; Volume 5, Issue 6, 2020, Page 91-92
Germination; Volume 3, Issue 2, 2018, Page 37-38
Gizzard; Volume 4, Issue 4, 2019, Page 125-139
Gizzard; Volume 4, Issue 5, 2019, Page 193-194
Grape seeds- Hypercholesterolemia - Total Phenolics; Volume 4, Issue 5, 2019, Page 195-196
Grape seeds- Hypercholesterolemia - Total Phenolics; Volume 4, Issue 5, 2019, Page 153-169
Green coffee; Volume 40, Issue 3, 2015, Page 679-714
Ground flaxseed; Volume 40, Issue 1, 2015, Page 15-24
Guava leaves; Volume 6, Issue 3, 2021, Page 21-31
Guava leaves; Volume 6, Issue 3, 2021, Page 33-34
Guava leaves; Volume 7, Issue 1, 2022, Page 1-2
Gum Arabic; Volume 5, Issue 3, 2020, Page 17-33
H
HACCP; Volume 4, Issue 5, 2019, Page 171-188
HACCP; Volume 40, Issue 1, 2015, Page 25-40
Hazard; Volume 4, Issue 5, 2019, Page 171-188
Health Benefits; Volume 2, Issue 2, 2017, Page 37-60
Hemoglobin; Volume 40, Issue 2, 2015, Page 399-407
High fat diet and rats; Volume 4, Issue 2, 2019, Page 41-55
Histopathological Changes; Volume 4, Issue 3, 2019, Page 103-123
Histopathological Changes; Volume 8, Issue 1, 2023, Page 1-14
I
Ice cream; Volume 5, Issue 2, 2020, Page 1-13
Ice cream; Volume 5, Issue 2, 2020, Page 15-16
In-vitro digestibility; Volume 8, Issue 10, 2023, Page 83-95
ISO 22000; Volume 4, Issue 5, 2019, Page 171-188
ISO 22000; Volume 40, Issue 1, 2015, Page 25-40
J
Jam - nutritional value; Volume 2, Issue 1, 2017, Page 53-54
Jam - nutritional value; Volume 1, Issue 3, 2016, Page 53-54
K
Kishk; Volume 2, Issue 1, 2017, Page 1-13
L
Labneh; Volume 6, Issue 1, 2021, Page 1-16
Labneh; Volume 6, Issue 1, 2021, Page 17-18
Labneh; Volume 6, Issue 2, 2021, Page 1-16
Labneh; Volume 1, Issue 1, 2016, Page 1-13
Lipid profile; Volume 4, Issue 3, 2019, Page 103-123
Lipid profile; Volume 40, Issue 3, 2015, Page 679-714
Lipoproteins; Volume 4, Issue 2, 2019, Page 73-88
Liver and kidney functions; Volume 4, Issue 2, 2019, Page 73-88
Liver damage; Volume 40, Issue 3, 2015, Page 667-678
Liver functions; Volume 8, Issue 1, 2023, Page 1-14
L*(lightness); Volume 8, Issue 5, 2023, Page 44-45
M
Mallow extract; Volume 3, Issue 3, 2018, Page 63-73
Malnutrition; Volume 3, Issue 4, 2018, Page 79-88
Malondialdehyde (MDA); Volume 4, Issue 3, 2019, Page 103-123
Mango seed kernel, mango peel, onion skin, black rice bran, phenolic compounds; Volume 4, Issue 1, 2019, Page 21-35
Mango seed oil; Volume 8, Issue 4, 2023, Page 32-43
Mango seed oil; Volume 8, Issue 5, 2023, Page 44-45
Meatballs; Volume 6, Issue 3, 2021, Page 33-34
Meatballs; Volume 7, Issue 1, 2022, Page 1-2
Melatonin; Volume 3, Issue 2, 2018, Page 37-38
Microbiological analysis; Volume 2, Issue 4, 2017, Page 113-114
Millet flour, SRC, Rheological properties; Volume 4, Issue 1, 2019, Page 1-20
Millet flour, SRC, Rheological properties; Volume 4, Issue 2, 2019, Page 101-102
Mixolab profile; Volume 2, Issue 3, 2017, Page 65-75
Mixolab profile; Volume 2, Issue 4, 2017, Page 65-75
Mixolab profile; Volume 2, Issue 4, 2017, Page 117-118
Mixolab simulator mode; Volume 2, Issue 3, 2017, Page 65-75
Mixolab simulator mode; Volume 2, Issue 4, 2017, Page 65-75
Mixolab simulator mode; Volume 2, Issue 4, 2017, Page 117-118
Mixtures of cow's milk and goat's milk; Volume 1, Issue 1, 2016, Page 1-13
Moringa; Volume 4, Issue 5, 2019, Page 195-196
Moringa; Volume 4, Issue 5, 2019, Page 153-169
Moringa leaf; Volume 8, Issue 6, 2023, Page 45-60
Moringa leaf; Volume 8, Issue 8, 2023, Page 73-74
MTGase; Volume 2, Issue 4, 2017, Page 77-94
Mushroom (Agaricus bisporus) powder; Volume 8, Issue 3, 2023, Page 30-31
N
Nigella sativa - hypercholesterolemic; Volume 1, Issue 2, 2016, Page 27-43
Non-fat yogurt; Volume 2, Issue 4, 2017, Page 77-94
O
Oat flour; Volume 4, Issue 2, 2019, Page 41-55
Obesity; Volume 4, Issue 3, 2019, Page 103-123
Obesity; Volume 40, Issue 3, 2015, Page 679-714
Oil Separation; Volume 3, Issue 3, 2018, Page 51-62
Okra Flour; Volume 4, Issue 2, 2019, Page 41-55
Olive fraction extracts; Volume 4, Issue 1, 2019, Page 39-40
Olive fraction extracts; Volume 3, Issue 5, 2018, Page 89-100
Organoleptic properties; Volume 6, Issue 1, 2021, Page 1-16
Organoleptic properties; Volume 6, Issue 1, 2021, Page 17-18
Organoleptic properties; Volume 5, Issue 5, 2020, Page 65-77
Organoleptic properties; Volume 5, Issue 6, 2020, Page 93-94
Organoleptic properties; Volume 6, Issue 2, 2021, Page 1-16
Organoleptic properties; Volume 1, Issue 1, 2016, Page 1-13
P
Pan bread; Volume 4, Issue 1, 2019, Page 1-20
Pan bread; Volume 4, Issue 2, 2019, Page 89-99
Pan bread; Volume 4, Issue 2, 2019, Page 101-102
Parboiling process; Volume 5, Issue 4, 2020, Page 35-51
Parsley; Volume 5, Issue 4, 2020, Page 53-63
Parsley; Volume 5, Issue 6, 2020, Page 91-92
Pesticide Residues; Volume 2, Issue 1, 2017, Page 15-22
Phenolic; Volume 3, Issue 1, 2018, Page 1-13
Phenolic; Volume 3, Issue 2, 2018, Page 1-13
Phenolic; Volume 3, Issue 3, 2018, Page 63-73
Phenolic compounds; Volume 3, Issue 2, 2018, Page 37-38
Phenolics and Flavonoids Compounds; Volume 4, Issue 5, 2019, Page 195-196
Phenolics and Flavonoids Compounds; Volume 4, Issue 5, 2019, Page 153-169
Physical properties; Volume 4, Issue 1, 2019, Page 1-20
Physical properties; Volume 4, Issue 2, 2019, Page 101-102
Physical properties; Volume 8, Issue 12, 2023, Page 121-136
Physicochemical characteristics; Volume 1, Issue 1, 2016, Page 15-25
Physicochemical characteristics; Volume 1, Issue 2, 2016, Page 15-25
Physio -chemical; Volume 6, Issue 4, 2021, Page 35-50
Physio -chemical; Volume 6, Issue 4, 2021, Page 51-52
Physiochemical analysis; Volume 2, Issue 4, 2017, Page 113-114
Pizza; Volume 40, Issue 1, 2015, Page 15-24
Plant extracts; Volume 6, Issue 3, 2021, Page 21-31
Plant extracts; Volume 6, Issue 3, 2021, Page 33-34
Plant extracts; Volume 7, Issue 1, 2022, Page 1-2
Potato chips plant; Volume 4, Issue 5, 2019, Page 171-188
Potato peels waste; Volume 5, Issue 6, 2020, Page 79-90
Potato processing waste; Volume 5, Issue 7, 2020, Page 95-96
Preparation; Volume 2, Issue 1, 2017, Page 15-22
Preparation; Volume 2, Issue 2, 2017, Page 37-60
Prickly pear; Volume 40, Issue 3, 2015, Page 667-678
Processed cheese; Volume 3, Issue 3, 2018, Page 77-78
Processed cheese spread; Volume 3, Issue 3, 2018, Page 51-62
Protein classification; Volume 8, Issue 10, 2023, Page 83-95
Protein-energy malnutrition; Volume 3, Issue 4, 2018, Page 79-88
Proximate chemical composition; Volume 2, Issue 4, 2017, Page 113-114
Pumpkin; Volume 4, Issue 3, 2019, Page 103-123
Pumpkin seed oil; Volume 8, Issue 4, 2023, Page 32-43
Pumpkin seed oil; Volume 8, Issue 5, 2023, Page 44-45
Q
R
Rats; Volume 3, Issue 2, 2018, Page 15-26
Rats- Calcium- Liver-Vitamin A-Sucrose; Volume 40, Issue 2, 2015, Page 399-407
Reconstitution; Volume 40, Issue 1, 2015, Page 41-56
Renal functions; Volume 8, Issue 1, 2023, Page 1-14
Rice milling; Volume 3, Issue 1, 2018, Page 1-13
Rice milling; Volume 3, Issue 2, 2018, Page 1-13
Roasted coffee; Volume 40, Issue 3, 2015, Page 679-714
S
Schaal oven test; Volume 8, Issue 5, 2023, Page 44-45
Seed oil; Volume 8, Issue 4, 2023, Page 32-43
Seed oil; Volume 8, Issue 5, 2023, Page 44-45
Sensory acceptance; Volume 8, Issue 3, 2023, Page 30-31
Sensory acceptance.; Volume 8, Issue 2, 2023, Page 15-29
Sensory evaluation; Volume 40, Issue 1, 2015, Page 15-24
Serum lipid profile; Volume 8, Issue 1, 2023, Page 1-14
Skimmed milk powder; Volume 2, Issue 4, 2017, Page 113-114
Sources; Volume 2, Issue 2, 2017, Page 37-60
Spent hen meat; Volume 2, Issue 4, 2017, Page 115-116
Storage; Volume 8, Issue 6, 2023, Page 45-60
Storage; Volume 8, Issue 8, 2023, Page 73-74
Sunflower; Volume 4, Issue 3, 2019, Page 103-123
Surimi; Volume 2, Issue 2, 2017, Page 61-62
Surimi; Volume 2, Issue 4, 2017, Page 115-116
Sweet whey; Volume 4, Issue 2, 2019, Page 57-71
Syneresis; Volume 5, Issue 5, 2020, Page 65-77
Syneresis; Volume 5, Issue 6, 2020, Page 93-94
T
T3; Volume 8, Issue 9, 2023, Page 75-82
T4 and TSH hormone; Volume 8, Issue 9, 2023, Page 75-82
Texture profile; Volume 4, Issue 1, 2019, Page 1-20
Texture profile; Volume 4, Issue 2, 2019, Page 101-102
Tomato; Volume 8, Issue 12, 2023, Page 121-136
Tomato pomace powder; Volume 2, Issue 4, 2017, Page 113-114
Total Anhydrouronic acid; Volume 6, Issue 4, 2021, Page 35-50
Total Anhydrouronic acid; Volume 6, Issue 4, 2021, Page 51-52
Total flavonoids; Volume 4, Issue 5, 2019, Page 195-196
Total flavonoids; Volume 4, Issue 5, 2019, Page 153-169
Total phenolic content; Volume 4, Issue 2, 2019, Page 57-71
Turmeric; Volume 6, Issue 3, 2021, Page 21-31
Turmeric; Volume 6, Issue 3, 2021, Page 33-34
Turmeric; Volume 7, Issue 1, 2022, Page 1-2
U
Ultrafiltration process; Volume 40, Issue 1, 2015, Page 41-56
V
Volatile oils; Volume 5, Issue 4, 2020, Page 53-63
Volatile oils; Volume 5, Issue 6, 2020, Page 91-92
W
X
Y
Z